Fully automatic espresso machines, also known in the UK as
bean to cup machines dispense espresso and a variety of
espresso based beverages consistently and quickly without
the necessity of skilled barista staff.
Assuming that the machine has been set up correctly and
commissioned by an experienced engineer, the quality of
espresso produced by the machine should be comparable in
quality to that produced on a more traditional espresso
machine by a good barista.
Despite the fact that some of the 'theatre' of producing a
good espresso is lost and producing the drink is less
personal the advantages of ease of use and consistency of
drink make the fully automatic espresso machine a popular
choice for commercial caterers.
The espresso machines are designed to satisfy the classic
espresso brewing process which is as follows:
To produce a concentrated coffee liquor of between 1 and
1.5 fluid ounces, by forcing hot water at a temperature of
between 92 and 96 degrees Celsius at a pressure of 9 bar
through a compacted wad of fine ground dark roast coffee.
For a typical commercial bean to cup machine it takes about
25 seconds from pressing the button to producing the
finished beverage. Although this is longer than making an
espresso on a traditional barista operated espresso
machine, this does include the time to grind the coffee
direct from the bean into the brewing chamber.
Fully automatic espresso machines vary from manufacturer to
manufacturer but generally they use more coffee and have a
shorter extraction time than their traditional cousins.
Fully automatic bean to cup machines are considerably more
complex than semi automatics. All the processes for
producing the various different coffee beverages such as
grinding, dosing, tamping, brewing, milk foaming and
delivery are contained within the machine and activated by
the touch of a single button.
Cleaning and maintenance procedures are reduced or
automated since the operator has restricted access to the
machine. However since most of the components of the
machine involve complex electronics these procedures are of
considerable importance.
The most notable feature of a bean to cup machine is the
absence of an external brewing group head, which is
replaced by an internal brewing chamber that has a piston
and filter assembly located at each end.
Depending on the initial drink selection, espresso, hot
water and steamed milk are automatically and separately
delivered from within the machine via flexible hoses to the
dispense head. The dispense head may be adjustable to
receive different cup sizes.
Typically two or more demountable coffee bean hoppers are
incorporated into the design of the machine. Although the
hoppers may be removed, the grinding mechanism is normally
encased within the machine. Some machines have a chute
facility that allows pre-ground decaffeinated or specialty
coffee to by-pass the grinder for added flexibility. This
chute also plays an importance role in cleaning and
maintenance procedures.
A properly commissioned and well maintained fully automatic
espresso machine will deliver cup after cup of delicious
specialty coffee beverages and keep your customers coming
back for more.
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For more information about espresso coffee and espresso
making equipment visit http://www.cafebar.co.uk
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